Abstract:
The milk contains many essential nutrients. Very rich in proteins, fats, carbohydrates and minerals, the milk occupies a very important place in our diet. This study aims to identify and evaluated the hygienic and physicochemical qualities of raw and reconstituted milk, in the region of Guelma, Algeria. A total of 90 samples were collected and analyzed (for both types of milk: Raw and reconstituted milk). Physicochemical analysis of temperature, acidity, fat, proteins, lactose, density, solids and Solids-Non-Fat (SNF) was performed. Microbiological quality was evaluated by performing Total Mesophilic Aerobic Bacteria (TMAB) tests and the organoleptic qualities (odor or color) were also evaluated. Finally, the stability and reproducibility of raw and reconstituted milk properties for a period of three months was evaluated. The results obtained in this study indicate that raw and reconstituted milk shows a physicochemical and bacteriological quality that meets international and national standards. However, a slight variability was recorded on the stability of physicochemical parameters during the three months of the experiment.